Using canned black beans makes this soup a snap to prepare.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4 to 6
Ingredients
1/4 cup olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 garlic cloves, chopped
1 14 1/2-ounce can peeled tomatoes, chopped, juices reserved
1 4-ounce can diced green chilies
1 tablespoon dried thyme, crumbled
4 16-ounce cans black beans, drained, rinsed
2 cups (or more) canned low-salt chicken broth
Sour cream
Sliced green onions
Preparation
Step 1
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refrigerate.)
Step 2
Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions.
